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How To make Pumpkin Ravioli with Pumpkin Seed Sauce
1 c Ricotta cheese
1/2 c Pumpkin
-cooked 1/2 ts Salt
1/4 ts Nutmeg
2 c Flour
1/2 ts Salt
1/4 ts Tomato paste
1 tb Oil
2 ea Egg
1 c Shelled pumpkin seeds
1/2 c Onion
-chopped 1 ea Slice white bread
-torn into small pieces 1 ea Clove garlic
-crushed 2 tb Oil
2 tb Green chilies
-chopped 14 oz Chicken broth
1/2 c Whipping cream
Salt Mix cheese, pumpkin, 1/2 tsp salt and the nutmeg; reserve. Mix flour and 1/2 tsp salt in large bowl; make well in centre. Beat tomato paste, oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into centre, until dough forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, let rest 5 minutes. Divide dough into 4 equal parts. Roll dough, one part at a time, into rectangle, about 12 x 10 inches(keep remaining dough covered). Drop pumpkin mixture by 2 level teaspoonfuls onto half of the rectangle about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten edges of dough and dough between rows of pumpkin mixture with water. Fold other half of dough up over pumpkin mixture, pressing dough down and around mixture. Trim edges with pastry wheel or knife. Cut between rows of filling to make ravioli; press edges with fork to seal. Repeat with remaining dough and pumpkin mixture. Place ravioli on towel; let stand, turning once, until dry, about 30 minutes. Prepare Pumpkin Seed Sauce. Heat until hot; keep warm. Cook ravioli in 4 quarts boiling salted water (2 tsp salt) until tender, 10 to 15 minutes, drain carefully. Serve ravioli with sauce. Pumpkin Seed Sauce To serve with Pumpkin Ravioli Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt. Serve with Pumkin Ravioli. posted by Linda Davis
How To make Pumpkin Ravioli with Pumpkin Seed Sauce's Videos
Pumpkin Ravioli - OrsaraRecipes
In this video I would like to share with you a Pumpkin Ravioli recipe. You will need several things to make this recipe.
Pasta Machine:
Ravioli Tray:
Ingredients:
Pumpkin
Ricotta Cheese
Parsley
Eggs
Flour
Semolina
Sage
Butter
Pumpkin Seeds
Carlino's Pumpkin Ravioli in the Making
Right in our Ardmore market, our homemade pasta is handmade in store. For the fall season, Pumpkin Ravioli, fresh off of the ravioli-making machine. Taste the season!
Chef recommendations: pair with our Butternut Squash sauce for a delicious fall dish.
CookwithLisa - Pumpkin Ravioli - Lisa Roukin
Pumpkin Ravioli - Please visit cookwithlisa.com for more recipes!
Secret to the BEST Pumpkin PASTA Dinner!
Unashamed instant cold weather comfort food by way of the store bought tortellini. The classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin will brighten even the darkest of Autumn days.
Ingredients:
1 tbsp olive oil
1 small pumpkin, peeled, deseeded and sliced
3-4 thyme sprigs
2 sage sprigs
3.5 oz / 100g butter
2.6 oz / 75g hazelnuts, roughly chopped
1lb / 500g spinach and ricotta tortellini
Sea salt & black pepper
1/2 cup / 100g cashel blue, to serve
Best quality extra virgin olive oil, to serve
Get the full method here:
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Cheese Ravioli with Pumpkin Sage Sauce (Easy Freezer Meals)
Todays episode is all about Cheese Ravioli with a Pumpkin Sage Sauce (Easy Freezer meals). This is such a great recipe because it is very easy, incredibly delicious, and reheats great.
In this video I used a few things to make my job super easy. I will post the affiliate links below and if you are interested in any of them buying them through our links is a great way to help support what we do.
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 -
• Smoke -
• ThermoPop -
Vitamix 750 Heratige Pro Model
Vacmaster Vacuum Sealer
8x10 bags for vac master
6x8 bags for vac master
Recipe:
5 bags of frozen cheese ravioli (the kind that have about 30 raviolis in it)
4 3/4 cups of heavy cream
2.5 cups of milk
2 pounds of roasted pumpkin (so get a 4 pound pumpkin)
1/2 cup + 2 Tablespoons parmesan cheese
3 Tablespoons Dried Rubbed Sage
1 3/4 tsp pepper
2.5 tsp kosher salt
4 oz (1 stick) of butter
toasted almonds (Optional)
Roast pumpkin in a preheated oven at 425F for 90 minutes. Remove the seeds and the skin and set to the side. Weigh out 2 pounds for this recipe. in a pot brown some butter. Do this by cooking butter on medium high heat until it takes on a brown color. Careful not to burn it. Add your pumpkin to the brown butter and cook for 10 minutes on medium heat. Next add your milk and cream and stir well. Add the seasonings and the parmesan cheese and cook for another 15 minutes stirring so that the sauce does not stick to the bottom.
Once done. Blend your sauce in your blender till silky and smooth. Set to the side.
If you are using sous vide bags like I use then place your frozen raviolis in your bags and add your toasted almonds (optional) and your sauce. Vacuum seal and freeze. To reheat simply boil the bag from frozen for 20 minutes and VOILA!! Dinner is served.
If you do not have sous vide bags then in your aluminum freezer tins layer your frozen ravioli. Spread your sauce over the ravioli and cover tightly with foil. Freeze for later. To reheat simple preheat your oven to 350F and bake covered for 30-35 minutes. In a separate sauce pan heat a 1/2 cup of milk on your stove top. When the ravioli come out of the oven add you milk and gently toss to incorporate.
Enjoy
If you have any questions please let me know in the comment section.
Have fun and consider subscribing if you are new here. See you in the next video!!
Eric
Chef Tommy Pumpkin Ravioli
Virginia This Morning airs LIVE Monday through Friday from 9 am to 10 am.